Pasta with Winter Ratatouille

Roasted root vegetables and garlic simmered in passata, served over pasta and garnished with fresh rosemary for a hearty meal.

Vegetarian Healthy Pasta Root Vegetables Winter

Estimated Nutrition

Calories

715

kcal / serving

2860 kcal total

Carbs

132g

per serving

528 g total

Fat

per serving

36 g total

Protein

20g

per serving

80 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

800

Passata

GrainsCereals

500

Pasta

NutsSeeds

clove

Garlic

sprig

Rosemary

piece

Salt

to taste

piece

Black Pepper

freshly ground, to taste

piece

Rosemary

chopped for garnish

OilsFats

Olive Oil

Other

Honey

clear

Vegetables

200

Sweet Potato

peeled and cut in wedges

200

Parsnips

peeled and cut in large pieces

200

Carrots

washed and cut in large pieces

110

Red Onions

cut in quarters

Method

Preheat the oven to 200°C.

Drizzle vegetables, garlic, and rosemary with oil and honey on a tray then season.

Roast for 20 minutes until the vegetables are tender and browned.

Cook the pasta in boiling water according to the package instructions.

Squeeze roasted garlic over the vegetables and transfer everything to a saucepan.

Add passata, bring to a boil, and simmer gently for two minutes.

Serve the sauce over the cooked pasta and garnish with chopped rosemary.